Cumin Bean Vegetable Soup

This soup starts with the leftover sauce from my Shredded Cumin and Cilantro Beef, so warning: Don’t start making the soup until you’ve made the Shredded Beef with Cumin and Cilantro recipe!

Cumin Bean Vegetable Soup (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, low-fat, low-carb)

Cumin Bean Vegetable Soup (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, low-fat, low-carb).

Now that you’ve enjoyed the Ciabattas with Shredded Beef with Cumin and Cilantro, you should have a few cups of sauce left over. But what to do with them!? Let’s make a soup! This soup is refreshing and bright, and very hearty. I use adzuki beans for their unique, sweet flavor, but you are welcome to use any bean you’d like in this Cumin Bean Vegetable Soup.

2 1/2 C leftover pureed sauce from Shredded Beef with Cumin and Cilantro

2 C beef broth

4 C vegetable broth

3 Tbsp cumin

2 Tbsp granulated garlic powder

1/2 tsp ascorbic acid

1 tsp salt

4 C leeks, halved lengthwise, then sliced thin (white parts only)

2 Tbsp butter

1 C carrots, diced

1 small zucchini, diced

3 C cooked adzuki beans + 2 C reserved liquid from cooking beans

1/4 C cilantro, minced, packed

  • In a medium heat pan, saute leeks in butter to allow for some caramelization.
Caramelizing Leeks for Cumin Bean Vegetable Soup (photo)

Caramelizing Leeks for Cumin Bean Vegetable Soup

  • Add leeks and all other ingredients except cilantro to large stock pot.
  • Bring to a boil and reduce to simmer. Simmer for 10 minutes, or until vegetables reach desired doneness.
  • Remove from heat and mix in minced cilantro.
  • Serve hot.

AMINE BREAKDOWN:

Very Low Amine: cumin, garlic powder, garlic powder, salt, leek, carrot, zucchini, adzuki beans + cooking liquid, cilantro

Low Amine: cumin, leftover pureed sauce from Shredded Beef with Cumin and Cilantro, beef broth, vegetable broth, butter

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Published in: on July 16, 2012 at 9:53 pm  Comments (1)  
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Greek Sweet Potato Breakfast Hash

Greek Sweet Potato Breakfast Hash (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo) photo

Greek Sweet Potato Breakfast Hash (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo), served with Black Bean Dip Quesadillas.

Sweet potato is lower in amines, and has more nutrients available to us than regular potatoes. It also makes a mean breakfast hash, and is as simple to use as regular potatoes. This recipe has a bit of a citrus kick to it from the ascorbic acid, which, with the ground beef or lamb,  gives it a slightly Greek feel.

2 C sweet potato, diced

1 1/2 C carrot, diced

1 C ground beef or lamb

1 1/2 C leeks, sliced thin, white parts only

2 Tbsp butter or butter substitute

1 Tbsp cumin, ground

2 packed Tbsp parsley

1 Tbsp garlic powder

1/2 tsp ascorbic acid

1/2 tsp salt

  • Heat a large saute pan to medium heat.
  • Add ground beef or lamb. Cook until mostly done and drain fat.
  • Add 2 Tbsp butter, then add sweet potato, leek, and parsley. Cover, and stir occasionally.
  • Cook for about 5 minutes, then add carrot and all remaining ingredients.
Greek Sweet Potato Breakfast Hash (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo) photo

Greek Sweet Potato Breakfast Hash cooking in a cast iron pan.

  • Cook uncovered while stirring often to prevent sticking. Cook until all ingredients are tender, to taste.
  • Serve hot with low-amine tomato-free ketchup substitute.
  • To add protein, I made black bean dip quesadillas (black bean dip spread on tortillas, sprinkled with salt, and heated in a pan).
Greek Sweet Potato Breakfast Hash (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo) photo

Greek Sweet Potato Breakfast Hash (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo).

AMINE BREAKDOWN:

Very Low Amine: sweet potato, carrot, leek, cumin, parsley, garlic powder, ascorbic acid, salt

Low Amine: ground beef / lamb

Published in: on July 9, 2012 at 5:10 pm  Comments (10)  
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Fall-off-the-Bone BBQ Beef Ribs (low-amine, gluten-free, soy-free)

Low-Amine BBQ Beef Ribs (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo) photo

Finger-Licking-Good Low-Amine BBQ Beef Ribs

I like my ribs two ways… I like them falling off the bone, finger-licking, belly-rubbing good, and I like them tough as nails and a fight to get off the bone. I think I must get it from my Korean grandma. We gnaw those bones CLEAN.
The BBQ beef rib method I will be showing you today is the kind that will most likely leave your guests in awe of what a BBQ beef rib master you are. Tender, delicious, and easy (though darn right, still messy) to eat. Big thanks to Mr. Rig It for the original BBQ beef ribs method!
Low-Amine BBQ Beef Ribs

Low-Amine BBQ Beef Ribs… Getting hungry yet?

5 lbs beef back ribs (2 racks of beef ribs)
1 Tbsp salt
1/3 C low amine BBQ sauce
2 medium white onions
water
roasting pan
grill
  • Preheat oven to 300 degrees Fahrenheit.
  • Lay ribs flat in roasting pan.
  • Set aside a third of the low-amine BBQ sauce for finishing the ribs at the very end.
  • Baste top side of beef ribs with a light layer of low-amine BBQ sauce.
  • Slice onions into thick slabs and lay them on the ribs.
  • Add water to roasting pan, enough to just barely cover ribs.
Low-Amine BBQ Beef Ribs, raw form

Low-Amine BBQ Beef Ribs prepped for their first hour of cooking.

  • Cook for one hour, then remove onions and flip. Baste lightly and replace onions on top of BBQ beef rib racks.
Low-Amine BBQ Beef Ribs after one hour cooking (photo)

Low-Amine BBQ Beef Ribs after one hour cooking.

  • Cook for three hours, flipping beef ribs at each hour interval. Ribs should be starting to fall apart at this point. You don’t want them SO tender that they literally fall off the bone – remember, you still have to move your low-amine BBQ beef ribs to the grill and finish them there. But you do want them very tender.
Low-Amine BBQ Beef Ribs after two hours cooking (photo)

Low-Amine BBQ Beef Ribs after two hours cooking. Notice the meat is starting to creep away from the ends of the bones, giving it that “Frenched rib” look.

  • Move beef ribs to a platter and start up your grill. Reserve onions to serve with your low-amine BBQ beef ribs, if desired. Feel free to cook as a whole slab (more difficult) or cut beef ribs into individual pieces, or in groups of two or three beef ribs.
Low-Amine BBQ Beef Ribs getting ready for the final grilling touch. (photo)

Low-Amine BBQ Beef Ribs getting ready for the final grilling.

  • Baste ribs on both sides.
  • Grill on medium high (get some char and color to the sauce, but try not to burn up your low-amine BBQ beef ribs) with the meatier side facing up.
Low-Amine BBQ Beef Ribs finishing on the grill (photo)

Low-Amine BBQ Beef Ribs finishing on the grill.

  • Flip, and cook meatier side down.
  • Slice ribs halfway between the bones to create equally spaced, gorgeous, low-amine BBQ beef ribs.
Low-Amine BBQ Beef Ribs, served! (photo)

Low-Amine BBQ Beef Ribs, served!

  • Microwave the reserved low-amine BBQ sauce for a few seconds to warm it, and give your BBQ beef ribs a final saucing.
  • Dig in!
Enjoy your Low-Amine BBQ Beef Ribs! (photo)

Enjoy your Low-Amine BBQ Beef Ribs!

AMINE BREAKDOWN:

Very Low Amine: salt, onion, water

Low Amine: beef ribs, low-amine BBQ sauce

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Published in: on June 28, 2012 at 9:00 pm  Comments (4)  
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Tomato-Free Chili (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nightshade-free, paleo, low-carb)

Tomato-Free Chili (low-amine, nightshade-free, gluten-free, soy-free, dairy-free, tomato-free, paleo, nut-free, low-carb) photo

Low-Amine Tomato-Free, Nightshade-Free Chili served with rice.

I haven’t been able to eat a proper bowl of chili for over a year now. How I have missed chili! But chili is so very tomato, pepper and nightshade-based. So for someone on a low-amine diet, chili is pretty much amine HELL. I had looked for a good recipe for  nightshade-free chili, or at least tomato-free chili, but had no luck, until I found one at Eating With Food Allergies that made a great base. I thought the original recipe made a great canvass for the tweaks I was about to make. The tomato-free, nightshade-free chili turned out phenomenal! I will never have to lament over tomatoes in my chili again!

Makes approximately 15 bowls (this is a large batch – halve recipes for fewer people, or freeze if not sensitive to amines in frozen leftovers)

2 lb lean ground beef

4 C chicken stock

2 Tbsp safflower oil

1/2 C water

2 medium red onions, chopped

12 cloves garlic, chopped (1/3 C)

4 large carrots, diced (1 1/4 C)

5 ribs celery, diced (2 C)

4 cans black beans

3 Tbsp cumin

2 Tbsp turmeric

1 1/2 tsp clove powder

1 Tbsp coriander

4 tsp sea salt

1 Tbsp liquid smoke

1/2 tsp Sichuan peppercorns, smashed

1 Tbsp molasses

1 1/2 Tbsp corn starch, mixed with 1/4 C cold water

1/4 C fresh minced cilantro, for garnish

  • In a stock pot over medium heat, cook ground beef with onions, oil, and 1/2 C water. Cover, stirring occasionally to break apart beef.
  • When cooked, add in garlic, celery, carrots, broth, cumin, turmeric, clove, coriander, salt, and liquid smoke. Cook for 20 minutes, covered, stirring occasionally.
  • Add to the chili your crushed Sichuan peppercorns, molasses, and cornstarch/water mixture. Stir well.
  • Add black beans to chili. Stir well and cook for another 10 minutes over medium-low heat. Stir fairly often to prevent burning at the bottom.
  • Note: If you can tolerate chili powder or cayenne, feel free to taste and add to your heart’s content, if desired. Both are nightshades and high in amines.
  • Remove from heat and allow to sit for 10 minutes before serving to allow flavors to “steep.”
  • Serve your wonderful, low-amine, tomato-free, nightshade-free chili hot on its own, or with rice. Garnish with freshly minced cilantro. Enjoy!!!
AMINE BREAKDOWN:
Very Low Amine: water, red onion, garlic, carrot, celery, black beans, cumin, turmeric, coriander, sea salt, liquid smoke, Sichuan peppercorns, corn starch, cilantro
Low Amine: lean ground beef, chicken stock, safflower oil, molasses
High Amine: clove powder
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Published in: on May 25, 2012 at 1:33 pm  Comments (11)  
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Dill Beef Stuffed Cabbage

Dill Beef Stuffed Cabbage Rolls (photo)

Dilly Beef Stuffed Cabbage Rolls (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free) photo. Served with raw shredded beet and carrot salad in a cumin and ascorbic dressing.

These low-amine, savory, dill, vegetable, rice, and beef stuffed cabbage rolls are filling and delicious. The dill brings out brighter flavors, highlighting the celery and onion in this warming, easy-to-make entree.

8-10 outer leaves of a large cabbage head (purple or green)

3/4 medium onion, diced

1/2 C cilantro, minced

3 ribs celery, diced

1 C cooked rice

1 lb lean ground beef

1 tsp oregano

1 Tbsp dill

1/2 tsp sea salt

1 Tbsp safflower oil

Cooking onions and beef for Dill Beef Stuffed Cabbage (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free) photo

Cooking onions and beef for Dill Beef Stuffed Cabbage.

  • Preheat oven to 400 degrees Fahrenheit with the rack second from the bottom.
  • Boil a large pot of water, and add cabbage leaves. Cook until tender and pliable. Drain and set aside.
  • In a large pan heated to medium high, cook onions until translucent with oil.
  • Add beef to pan, and break apart while it cooks.
  • When beef is just over halfway done, add the rest of the vegetables and spices. Cook until beef is cooked through and vegetables are cooked but still crisp.
  • Add rice, and ensure all ingredients are mixed together evenly.
Cooking beef, vegetables, rice, and dill together for stuffed cabbage rolls (photo)

Cooking beef, vegetables, rice, and dill together for stuffed cabbage rolls (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free).

  • Lightly grease a large Pyrex pan.
  • Stuff cabbage with a scoop or two of low-amine beef, rice, and vegetable mix, and roll shut.
  • Fill pan with as many as needed.
Low-amine purple cabbage stuffed with beef, rice, vegetables and dill (photo)

Low-amine purple cabbage stuffed with beef, rice, vegetables and dill (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free).

  • Bake low-amine dilled beef stuffed cabbage at 400 degrees for 30 minutes, 20 covered, 10 uncovered.
  • Crack salt and pepper over the top and serve hot.
Low-amine purple cabbage stuffed with beef, rice, vegetables and dill (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free) photo

Low-amine purple cabbage stuffed with beef, rice, vegetables and dill (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free). I forgot to cover mine before baking… Learn from my error.

AMINE BREAKDOWN:

Very Low Amine: cabbage, onion, cilantro, celery, rice, oregano, dill, sea salt

Low Amine: ground beef, safflower oil

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Published in: on May 8, 2012 at 8:14 pm  Comments (6)  
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Shredded Beef with Cumin and Cilantro

Shredded Beef with Cumin and Cilantro (low-amine, gluten-free, soy-free, dairy-free, nut-free, nightshade-free, paleo, shellfish-free, low-carb) photo

Shredded Beef with Cumin and Cilantro (low-amine, gluten-free, soy-free, dairy-free, nut-free, nightshade-free, paleo, shellfish-free, low-carb).

I require a lot of protein to make it through my days because I’m pretty active. This low-amine shredded beef recipe is easy and very satisfying. The flavors meld together in a slightly Mexican / Indian direction. I did not make the low-amine shredded beef spicy at all out of courtesy to my Sugar (he doesn’t do face-meltingly, mind-numbing spicy foods like I do), but if you can handle the heat, this recipe is just BEGGING to be spicy. For fully gluten-free, use gluten-free bread, gluten-free tortillas, or lettuce or cabbage wraps.

3 lb bottom sirloin roast (low-amine beef roast)

1/4 C safflower oil

4 medium onions, quartered

1 large shallot, diced

10 cloves garlic, pressed

3/4 C applesauce (unsweetened)

2 C beef broth

1 large bunch parsley (stems discarded), minced

Celery heart and bitters, minced

3 bay leaves

2 Tbsp savory

2 Tbsp marjoram

1 tsp cinnamon

2 tsp salt

4 Tbsp cumin

1 Tbsp coriander

1/2 tsp ascorbic acid

1 C cilantro, minced

Habanero, Cayenne, or Jalapeno, if you can take the heat. To taste.

  • If beef roast has kitchen twine around it, remove and discard twine.
  • In a large stock pot, add all ingredients except cilantro. Turn temperature to medium high and once to temperature, reduce to a simmer.
  • Simmer for 3 hours.
  • Remove bay leaves.
  • Remove low-amine beef and set on large cutting board.
  • Using two forks, shred beef. Set aside in a large bowl.
  • Use an immersion blender (or food processor, in batches) to blend onions, parsley, and remaining low-amine stock pot ingredients. Blend until very smooth.
  • Add cilantro to beef, and add in puree one spoonful at a time until desired consistency is reached. Any left over can be saved for cooking with beans, as the base of a low-amine soup, served over rice, or more.
  • Mix beef, puree, and cilantro together well and serve on toasted Ciabatta rolls, gluten-free hamburger buns, lettuce wraps, over rice, or however desired.
  • Enjoy!
Shredded Beef with Cumin and Cilantro (low-amine, gluten-free, soy-free, dairy-free, nut-free, nightshade-free, paleo, shellfish-free, low-carb) photo

Shredded Beef with Cumin and Cilantro (low-amine, gluten-free, soy-free, dairy-free, nut-free, nightshade-free, paleo, shellfish-free, low-carb).

AMINE BREAKDOWN:

Very Low Amine: onion, shallot, garlic, applesauce, parsley, celery heart and bitters, bay leaves, savory, marjoram, salt, cumin, coriander, ascorbic acid, cilantro

Low Amine: beef, safflower oil, beef broth

High Amine: cinnamon (high Histamine, low Tyramine)

Very High Amine: Habanero, Cayenne, or Jalapeno

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Published in: on May 2, 2012 at 3:27 pm  Comments (52)  
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Curry Cumin Pot Roast (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free, low-carb, paleo)

Curry Cumin Pot Roast (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free, low-carb, paleo) photo

Curry Cumin Pot Roast (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free, low-carb, paleo)

Pot roast is one of the easy, stand-by comfort foods, and so simple when you have a crock pot. Cooking time with a crock pot is about 5 hours, so be prepared to wait for the low-amine pot roast goodness to be done. To change things up a little bit, I’ve made this low-amine pot roast very allergy-friendly and added Indian flavors to it, rather than the traditional savory low-amine pot roast seasonings.

1.5 lbs beef chuck roast

1 large sweet potato

2 medium onions, cut into eighths

7 ribs celery

2 carrots

7 brussels sprouts, halved

3 medium bay leaves

1 tsp sea salt

1 Tbsp cumin

1/2 tsp coriander

1/2 tsp garam masala

1/2 tsp cinnamon

4 tsp curry powder (make sure no mustard powder in the curry mix)

2 Tbsp garlic powder

2 tsp cornstarch

3 C vegetable or beef broth

  • Turn on crock pot and set to cook on high for 4 1/2 hours, and keep warm after that.
  • Put low-amine chuck roast beef in the bottom of the crock pot.
  • Add all spices to the bottom of the crock pot, except cornstarch and broth.
  • Chop all your low-amine vegetables in large bite-sized pieces. Add to crock pot.
Chopped vegetables for the low-amine curry cumin pot roast (photo)

Chopped vegetables for the low-amine curry cumin pot roast.

  • Mix cornstarch in with broth and pour over into the crock pot.
  • Cover and cook for 4 1/2 hours.
Low-amine curry cumin pot roast, 3 hours down, 1.5 to go (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free, low-carb, paleo) photo

Low-amine curry cumin pot roast, 3 hours down, 1.5 to go.

  • Serve with rice, toast, or on it’s own.

AMINE BREAKDOWN:

Very Low Amine: sweet potato, onion, celery, carrot, brussels sprouts, bay leaf, sea salt, cumin, coriander, garlic powder, corn starch

Low Amine: beef chuck roast, curry powder, vegetable or beef broth

High Amine: cinnamon (high in histamines), garam masala (high in histamines)

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Published in: on April 27, 2012 at 8:00 am  Comments (23)  
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Rosemary Balsamic Flank Steak (low-amine, low-carb, vinegar-free, paleo)

Rosemary Balsamic Flank Steak (low-amine, gluten-free, soy-free, vinegar-free, low-carb, paleo) photo

Rosemary Balsamic Flank Steak (low-amine, gluten-free, soy-free, dairy-free, vinegar-free, low-carb, paleo)

Flank steak is one of my most favorite cuts of beef. Though it’s not always the most tender, it tends to be very flavorful, and does very well marinated. I often do mine in a soy-ginger marinade, but every now and again I get a hankering for a marinade that’s a little more “classic.”

To allow the flavor of the rosemary to really soak in, I marinate overnight, though you can marinate for as little as 2 hours, if you poke the heck out of both sides of the flank steak with double-fisted forks (be prepared to look like you just escaped the asylum if you go this route). This low-amine rosemary balsamic flank steak recipe is actually vinegar-free. You use a low-amine balsamic vinegar substitute instead.

2 lbs flank steak and a gallon sized ziplock bag

3 Tbsp fresh rosemary, washed and chopped

10 cloves garlic, pressed

1/4 C shallot, minced

1/4 C safflower oil oil

1/4 C balsamic vinegar

  • 1/2 C blueberry juice, reduced over high heat to 1/4 C, then adding:
  • 1 tsp ascorbic acid
  • 1/2 tsp molasses
  • 2 tsp vodka
  • 1/2 tsp lime juice

1 tsp sea salt

1/2 tsp ascorbic acid

1 tsp fresh ground black pepper

Low-amine rosemary balsamic flank steak, just off the grill (photo)

Low-amine rosemary balsamic flank steak, just off the grill.

  • Add all marinade ingredients to a ziplock bag and mix well.
  • Lay flank steak as flat as possible in the ziplock bag, and spread the marinade over it on both sides, rubbing it in.
  • Lay flat in the fridge and marinate for 24 hours. Flip over halfway through, if possible.
Rosemary balsamic flank steak marinating in a Ziplock bag. (photo)

Rosemary balsamic flank steak marinating in a Ziplock bag.

  • You can cook it on the grill or under the broiler. Here, I used the grill.
  • Grill: Depending on the heat of your grill, about 3 minutes each side. You want it on a higher heat, but no flames should lick the beef, as the rosemary will char and add a bitterness.
  • For Broiler: I cook flank steak under the top rack of the broiler (I give it extra height in the oven by placing the flank steak on a cookie-cooling rack on a cookie pan… On another cookie pan that’s flipped upside down. It doubles the height.) for 5 minutes, then flip over and cook the other side for 3.
  • Depending on the thickness of the flank steak and proximity to the heat source, you may need to cook it a little longer. I pull it out and cut into it at this point. If it looks rare, it’s done.
  • Pull it out and let it rest on a cutting board, covered in foil, for 5 minutes – it will continue cooking (The few times I’ve made the mistake of letting it continue cooking because rare was too rare, it ended up being medium-well done).
  • Slice against the grain on a diagonal. Reserve juices and pour them over the top when you serve your low-amine Rosemary Balsamic Flank Steak.

AMINE BREAKDOWN:

Very Low Amine: rosemary, garlic, shallot, blueberry juice (high in histamines, low in tyramines), ascorbic acid, sea salt, black pepper

Low Amine: beef, safflower oil, molasses, vodka

Very High Amine: lime juice

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Published in: on February 19, 2012 at 9:22 pm  Comments (10)  
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Hot & Sour Beans (low-amine, gluten-free, soy-free, dairy-free)

Hot and Sour Beans (low-amine, gluten-free, soy-free, tomato-free, easy) photo

Hot and Sour Beans. Normally, I would cook them so that there was a little liquid/sauce left. But that's what I get for making fun of mom's cooking, isn't it?

Hot & Sour Beans is my ultimate in comfort food.  When I get sick, or am cranky, grouchy, or otherwise need a solid round of comfort food, this is what I crave. Mom used to make it all the time for us, when we were growing up (the high amine version, of course). Now, I love my mom. But she was never aces in the kitchen. Simple foods were great, but anything more just wasn’t her style. So Hot and Sour Beans was a staple. Easy to make, delicious, and filling. I’ll show you the original recipe, before I move on to the low-amine hot and sour beans recipe made with homemade baked beans.

The Original (high amine) “Hot & Sour Beans” Recipe a la Momma:

2 (15 oz) cans of original baked beans

1/2 – 1 tsp cayenne

1 C white vinegar

1 lb ground beef

Several cups rice, cooked.

  • Start your rice cooking.
  • Cook ground beef in a pan till mostly done, breaking it up into small bits. Drain fat.
  • Add beans, vinegar, and cayenne to a pot. Heat on medium and reduce to a simmer.
  • Simmer on low for 20 minutes, stirring occasionally.
  • Add cayenne or vinegar as needed.
  • Serve piping hot over rice.
To make it a low amine food, I swapped out baked beans in a can for homemade baked beans and exchanged vinegar with ascorbic acid. The rest is delicious history.

4 C homemade baked beans

1 C water

3 tsp ascorbic acid

1 lb ground beef

1/2 tsp – 1 Tbsp cayenne, to taste

Several cups rice, cooked

  • Start your rice cooking.
  • In a large pan, cook ground beef over medium high till mostly done, breaking it up into small bits. Drain and discard fat.
  • Add beans, ascorbic acid, water, and cayenne. Once hot, reduce to a medium-low simmer.
  • Simmer, covered, for 20 minutes, stirring occasionally.
  • Add cayenne or ascorbic acid as needed to tweak flavor.
  • Serve piping hot over rice and enjoy my low-amine version of Mom’s awesome, easy, ghettofabulous Hot and Sour Beans!

AMINE BREAKDOWN:

Very Low Amine: water, ascorbic acid, ground beef, rice

Low Amine: homemade baked beans

Very High Amine: cayenne pepper

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Published in: on January 28, 2012 at 6:17 pm  Comments (6)  
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Low-Amine Roast Beast (Roast Beef)

Low-amine roast beef slices (photo)

Low-amine roast beef slices

Making roast beef is so simple it hurts. Roast beef is naturally low-amine (so long as it’s fresh off the hoof), and makes a great addition as a protein in a meal, or can be sliced thin for sandwiches and wraps.

2 lb sirloin roast

1 Tbsp garlic powder

1 tsp salt

1 tsp black pepper

1 Tbsp safflower oil

  • Preheat oven to 400 degrees Fahrenheit.
  • Rub dry seasonings all over roast.
  • Put roast in small Pyrex or ceramic pan.
  • Pour oil over the top.
  • Roast for 40 minutes (basting every 5 minutes after the first 20 minutes), or until internal temperature reaches 140 degrees.
  • Remove from heat and transfer to cutting board. Allow to rest for 5 minutes.
  • Cut and remove strings holding it together, if there are any.
  • Slice roast beef however you prefer, thick or thin.
  • To save leftovers, I reserve all cooking juices and blood on the cutting board and pour it back over the saved pieces.
AMINE BREAKDOWN:
Very Low Amine: garlic powder, salt, black pepper
Low Amine: beef, safflower oil
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Published in: on January 15, 2012 at 10:08 pm  Comments (3)  
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